Khatte Baingan

Small brinjals cooked in a sour gravy. This recipe is from FoodFood TV channel

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Khatte Baingan
Main Ingredients Brinjal, Yogurt
Cuisine Kashmiri
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Sour
Level of Cooking Moderate
Others Veg

Ingredients list for Khatte Baingan

  • 8-10 small Brinjal
  • 1/4 teaspoon Yogurt
  • 2 tablespoons Oil
  • 1/4 teaspoon Asafoetida
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Onion seeds (kalonji)
  • 1 teaspoon Fennel seeds (saunf)
  • 1/2 cup Fresh coriander leaves roughly chopped
  • 1/2 cup + for garnishing Fresh mint leaves roughly chopped
  • 1 1/2 cups Yogurt
  • 1 tablespoon Coriander powder
  • 1/2 teaspoon Red chilli powder
  • 1 1/2 teaspoons Dried mango powder
  • to taste Salt


  1. Peel the stem of the brinjals slightly, but do not separate them.
  2. Slit the brinjals from the bottom in a plus sign and soak them in water mixed with a pinch of turmeric powder.
  3. Heat 2 tbsps oil in a non stick kadai. Add asafoetida, cumin seeds, onion seeds, fennel seeds and saute till fragrant.
  4. Drain the brinjals and add, cover and cook for 8-10 minutes, stirring in between.
  5. Grind coriander leaves, mint leaves, green chillies and 3-4 tbsps yogurt to make chutney.
  6. Lower heat, add coriander powder, turmeric powder, red chilli powder and amchur and mix.
  7. Add salt and mix.Add 1½ cups yogurt and chutney and mix well.
  8. Cook for 4-5 minutes or till the gravy thickens.
  9. Transfer into a serving bowl, garnish with a mint sprig and serve hot.

Nutrition Info

Calories 499
Carbohydrates 23.3
Protein 15.9
Fat 38.2
Other Fiber Fiber- 11.7gm